Sunday, 24 March 2013

Rose Biscuits and a word of gratitude for the 'inheritance'

"I'd rather have roses on my table than diamonds on my neck."
Emma Goldman


Thank you. Thank you for the Cinnamon Sugar, Spice, Oils; the Coffee that I'm yet to drink and  the Tea that I have; as well as all the other goodies sitting in my larder today. Those wonderful store cupboard essentials.

Thank you also for the gorgeous chocolates, delicious biscuits, homemade mince pies and all the little things you've brought back on your trips home. 

These are for you. I ate five on your behalf with a nice, hot cup of 'inherited' Earl Grey. Here's wishing you all the best in the land of famous ruins, rose water and orange blossoms. 

ROSE BISCUITS

125g Salted Butter, softened
50g Icing Sugar, sifted
2 teaspoons Rose Water
1 drop Rose Essence
150g Plain Flour
A teeny bit of Pink Gel Paste

Put Butter and Sugar in a large bowl. Mix till combined with a spatula. Add in the Rose Water and Essence. gently mix through. Fold in the Flour until the mixture comes together into a soft ball of dough. Mix in the Pink Gel Paste until the dough is evenly distributed throughout.

Place dough in a biscuit press and press out shapes on a un-lined, un-greased baking tray. Press out shapes until all the dough has been used up. You may need 2 baking trays.

Bake the biscuits for about 20 - 25 minutes at 170 Celsius. Do turn the trays around at the 10 minute mark to ensure even baking and watch the biscuits so they don't burn. Remove from the oven and allow to cool on the tray before storing in an airtight container. 


You will notice that the biscuits are a teeny bit brown and not so clean a pink in colour. This is how I like them. Taking them out when they're just set, while the pink looks fresh and oh-so-pretty leaves you with a slightly under-baked biscuit. So I let them bake a little more for a crunchier biscuit. In my little kitchen, biscuits are crunchy and cookies are soft. 

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